Okay, so this three bean salad only has two beans. But it is really good and we’re eating it all the time this summer, so who really cares.
You can make this salad ahead of time and then toss with the dressing just before serving. Keep chilled until you’re ready to eat.
For a lower-calorie option, we cut out the salami.
For the Salad
- 2 cups dry ziti pasta (4 oz)
- 2 cups fresh green beans, trimmed (12 oz)
- 1 can garbanzo beans, drained and rinsed (15 oz)
- 2 oz deli-sliced Genoa salami, chopped (optional)
- 2 cups halved cherry tomatoes
- 1 cup thinly sliced red onion
- ¼ cup pitted, sliced black olives
- 4 oz fresh mozzarella, cubed
- ¼ cup minced fresh basil
- ¼ cup minced fresh parsley
For the Vinaigrette
- 1/3 cup grated Parmesan
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. white wine vinegar
- 1 tsp. minced garlic
- ½ tsp. Dijon mustard
- salt/pepper to taste
Bring a pot of salted water to a boil. Cook pasta according to package directions. Use a slotted spoon to transfer cooked pasta to a colander. Cook green beans in same boiling water until crisp-tender, about 5 minutes; drain.
Rinse pasta and green beans under cool water; transfer to a large bowl.
Add garbanzo beans, salami, tomatoes, onion, olives, mozzarella, basil, and parsley to bowl with pasta; toss until well combined.
Combine vinaigrette ingredients in a jar with a tight-fitting lid; shake until well mixed.
Drizzle vinaigrette over salad just before serving; toss until evenly coated. Serve cold.
Per 1/2 cup: 187 cal; 9g total fat (3g sat); 12mg col; 274mg sodium; 17g carb; 3g fiber; 8g protein. Recipe taken from Cuisine at Home